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Topic: Re starting starter (Read 728 times)

I was going to brew weekend before last and got my starter going as normal. Well the weekend came and went and I was not able to brew so I put foil over the top of the flask and put in the fridge. I am finally going to be able to brew this coming weekend and wondered...

A.) Should I take out the starter I've made and bring to room temp and just pitch as is orB.) Should I add more wort and "wake" the yeast up a day or so before pitching orC.) Throw out and start over orD.) Quit my job so I can brew whenever I please!

Remove your starter from the fridge and let it slowly warm up to pitching temp, then decant the spent wort and add about a quart of your second runnings (chilled) or some 1.030 wort to the yeast slurry and swirl the yeast into the fresh starter wort. I usually allow the yeast a few hours in the fresh wort. Pitch the entire active starter into your chilled beer and ferment accordingly.

A.) Should I take out the starter I've made and bring to room temp and just pitch as is (Not going to hurt anything)B.) Should I add more wort and "wake" the yeast up a day or so before pitching (Optimal)C.) Throw out and start over (No. it's fine as long as you don't have anything nasty growing in your fridge)D.) Quit my job so I can brew whenever I please! (Most optimal so long as you can keep a roof over your head!)